Here’s a big-batch salsa that’s better than most store-bought versions. Measure a cup or two into resealable plastic bags, gently press flat, then freeze for easy and swift defrosting whenever a snack attack occurs.
10 cups (2.5 L)
- 10 to 12 large very ripe tomatoes
- 2 large cooking onions , or 2 medium Spanish onions
- 1 tbsp vegetable oil
- 8 garlic cloves , minced
- 8 jalapenos , or 1 127-g can diced green chilies
- 2 to 3 green bell peppers
- 2 156-mL cans tomato paste
- 1/4 cup white or cider vinegar , or lime juice
- 1 tbsp paprika
- 2 tsp granulated sugar
- 1 1/2 tsp salt
- 1/2 tsp cayenne pepper
- Core, seed and coarsely chop tomatoes. You should have 10 cups (2.5 L). Peel and finely chop onions.
- Heat oil in a large wide saucepan set over medium heat. When hot, add onions and garlic. Cook, stirring often, until onions have softened, from 7 to 10 minutes. Meanwhile seed, then very finely chop jalapeños. Seed and coarsely chop sweet peppers.
- When onions are softened, stir in tomato paste. Then add tomatoes, peppers, vinegar, paprika, sugar and salt. If using canned diced green chilies, stir in contents of can without draining. For an extra hot ‘n’ spicy hit, stir in cayenne. Bring to a boil, stirring often. Adjust heat so mixture gently bubbles, and cook, uncovered and stirring occasionally, until thickened, about 30 minutes. Store covered salsa in the refrigerator for up to 1 week or freeze. Flavor improves in the refrigerator and during freezing.
Nutrition (per serving)
- 0.3 g,
- 1.6 g,
- 0.1 g,
- 0.3 g,
- 25 mg.